Archives For greek yogurt

greek {chicken} nachos.

August 21, 2012 — 15 Comments

Easy. Healthy. Delicious. And guess what? There’s practically no cooking involved.

Greek {Chicken} Nachos

Summer eating at its finest.

This is … a Greek take on nachos. How fun is that?! I’ve been eyeing this recipe in The Food Matters Cookbook since we began and so I was more than pleased to help fellow member Megan out with her selection when she asked me. :)

The original recipe is titled Greek “Nachos” with Feta Drizzle, and because I was so into the idea, I stayed pretty true to it. The general theory is that pita chips replace the tortilla chips, and then summer veggies like tomato and cucumber form a salad on top. Mark combines the feta with yogurt to form a drizzle, but instead I opted to melt the feta over the chips with chicken. Hello, store-bought rotisserie chicken! You could brown up some ground lamb instead if you’re feeling extra Greek. And if you want to keep things meatless, add hummus or roasted chickpeas in place of the chicken.

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In Food Matters Project, Healthy Eats, Main Dishes , , , , , , , ,
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waldorf chicken salad, lightened up.

August 2, 2010 — 3 Comments

Greek yogurt has officially changed my life.

At first, it only found its way into the mini-meals I consume throughout the day, usually consisting of yogurt, berries, nuts, and bit of honey.

But now – since discovering that you can use it in place of mayo in a creamy chicken {or tuna} salad – now, it’s on.

Why am I so obsessed? For one, it packs a serious protein punch: one cup gets you about 20 grams. And when you use the plain, which I do, you’re getting the lowest amount of sugar possible. It’s also fat free, of course, and it has a perfectly creamy and slightly tangy taste.

It’s perfect in this salad, which I made for dinner served over a bed of cold, crisp Romaine. You could also eat it plain, or grab some bread or a wrap and sandwich it up. The idea is that you’re replacing half of the mayo – or less, or more if you’d like – with the Greek yogurt, lowering the total fat content and up-ing the protein. It’s a pretty much a win-win.

Skinny Waldorf Chicken Salad

Adapted from Skinny Taste

  • 2 poached chicken breasts, cubed {I poached in water; see original recipe if you want to use chicken broth}
  • 2 apples, chopped
  • 2 cups halved red seedless grapes
  • 1 cup celery, chopped
  • 1/4 – 1/2 cup good light mayo
  • 1/4 – 1/2 cup fat free plain Greek yogurt
  • Kosher salt and freshly ground pepper
  • 1/4 cup pecans or walnuts
  • Mixed greens of your choice {I used Romaine}

To poach the chicken, place the breasts in a pot and fill the pot with enough water to cover them. Bring the water to a boil, and then turn the heat down and let them simmer for a few minutes. Take the pot off the heat, cover it, and let the chicken continue to cook for about 15-20 minutes. You can use chicken broth instead of water if you’d like, and adding veggies or herbs will help you add more flavor. I wasn’t that concerned with flavoring the chicken for a salad like this, but I did throw in a few celery leaves just because they were there.

Combine all ingredients, adding nuts just before serving, and serve over salad greens of your choice.

I used more Greek yogurt than Gina did in her original recipe, because I wanted to make it even healthier – and we all know I’m a little protein obsessed. Feel free to play with the proportions to your taste.

In Healthy Eats, Salad Bar , , , , , , ,
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